Green bean casserole is a Thanksgiving classic, however in true That’s SO Jenn style, I felt it was begging for a twist. Therefore, I came up with a modern face lift in the form of crunchy, oven-baked fries.
All the recognizable flavors are represented here: Green beans in disguise so we forget they’re a vegetable, a generous coating of crispy onions, and as a nod to the cream of mushroom soup, I’ve created a simple, yet decadent dipping sauce composed of creme fraiche and truffle oil.
From family style to individual finger food, this playful side dish mixes childhood comfort food with party-chic adult sophistication.
1 package washed and cut green beans
About 1/2 cup flour
1 canister crispy fried onion bits
1/4 cup creme fraiche
4 teaspoons white truffle oil
Salt and pepper to taste
Preheat oven to 350°. Crack eggs into a bowl and season with a pinch of salt and pepper.
Set up your assembly line by filling additional bowls with green beans, flour and crunchy onions.
Dunk each green bean in egg.
Dust with flour, knocking off any access.
Dip in egg again.
And roll in onions.
Note: If you are using fried onion rings, crush them down to bits for easier coating.
Place on a foil lined baking tray and bake for 10-15 minutes, until golden.
Create dipping sauce by whisking together truffle oil and creme fraiche.
Season with salt and pepper.
Serve alongside green been fries.
Eat and enjoy your updated Thanksgiving classic!
For more unique Thanksgiving side dish ideas tune into my TV segment tomorrow at 12:30 on CT News 8!